Asian Chicken Lettuce Wraps
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
- 1/3 cup hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon freshly grated ginger
- 1 clove garlic (minced)
- 1/4 teaspoon sesame oil
- Pinch of red pepper flakes (optional)
- 1 tablespoon olive oil (divided)
- 1 pound ground chicken
- Pinch salt and pepper
- 1 small onion (diced (about 1 cup))
- Boston or Bibb lettuce leaves
- Chopped green onion for serving
- Crispy rice noodles for serving (optional (see notes below))
Instructions
- In a small bowl mix hoisin sauce, soy sauce, vinegar, ginger, garlic, sesame oil and red pepper flakes until combined and set aside.
- Preheat 1/2 tablespoon oil in a large skillet over medium heat.
- Add chicken season lightly with a pinch of salt and pepper and cook breaking up the chunks as much as possible until chicken is cooked thoroughly and is crumbly, about 5-7 minutes.
- Remove chicken from skillet, place in a bowl and set aside.
- Add remaining 1/2 tablespoon oil to the same skillet over medium heat.
- Add onion and cook, stirring occasionally until onions are just tender, about 4-5 minutes.
- Add cooked chicken back into skillet then pour in sauce and stir until combined.
- Reduce heat to a simmer and allow flavors to blend for a few minutes.
- Remove chicken from heat and place in a bowl for serving.
- To assemble, place desired amount of chicken in the center of lettuce and top with green onion. Sprinkle with some crispy rice noodles for an added touch.
Notes
To make crispy rice noodles you just need a package of rice noodles and vegetable oil. Simply place 1-2 cups oil in a large skillet so it’s about 1/2 inch deep over medium-high heat.
While oil is heating up, break up some of the rice noodles. It’s sometimes easier to place some in a plastic ziploc bag and using a mallet gently break them into pieces.
Keep a paper towel line plate nearby and you can test the oil to make sure it’s hot enough by placing a noodle in the oil. If it quickly puff’s up you are ready to go. Note these puff up fast so be sure you have a scooper in hand to fetch the noodles out of the oil when they are done.
Once you’re ready to go place a small amount of the rice noodles in the oil until they puff up, less than a minute so be ready to to carefully scoop them up before they overcook and turn brown.
Place them on the paper towel lined plate and keep working in batches until you have as much as you want.
Crispy Rice Noodle Recipe adapted from Thai Kitchen